Best Service - 2002
The team at Mizuna works like a well-oiled machine. It helps that many of the staffers have been at this spot since it was Aubergine and were so happy there that when chef/owner Frank Bonanno and his partner, Doug Fleischmann, took over the space, they stuck around. But Bonanno and Fleisch-mann quickly gave them even more reason to be happy at this charming Mediterranean room: food that never fails to please. So from the second diners walk through the door, they're made to feel welcome, promptly greeted and seated, then properly wined and dined. The service is seamless, and no need is left unmet. It serves us right to eat at Mizuna.